Microbiolobial Quality Of Steamed Bambara Groundnut Pudding "Okpa" Sold In Umuahaia Main Market, Umuahia, Abia State

ABSTRACT

Ten (10) samples of steamed Bambara groundnut pudding were analysed, nine were obtained from Umuahia main market white control was aseptically prepared to determine their microbial quality. The samples were analysed for total Aerobic bacteria count, total coliform count, total fungi count and identification of bacteria and fungi isolates. The result of the total aerobic was in the range of 1 Ox 106 1.75 x106 cfu/g, that of total coliform count ranged from 1.0x106-9.2x106cfu/g and total fungal count ranged from 0.2x j6 — 1.7 x The predominant bacteria were of the genera Bacillus, Escherichia and Staphylococcus and the predominant fungi were of the genera Asperigillus and Penicillium. These findings suggest that Bambara groundnut pudding sold in Umuahia main market may constitute sources of food poisoning, consequently public health hazards. The need for improvement and maintenance of good hygienic practices by food handlers and vendors in the market is emphasized.